# Commission Decision of 27 December 2004 authorising methods for grading pig carcases in the Czech Republic (notified by number C(2004) 2566) (Only the Czech text is authentic) (2005/1/EC), Article 1a

Extent: E+W+S+N.I.

Notwithstanding the standard presentation laid down in the first paragraph of point B.III of Annex V to Regulation (EC) No 1234/2007, pig carcasses in the Czech Republic may be presented:
(a) without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = weight of hot carcass without ears + 0,274 kg ; and
(b) without the flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat ; and
(c) without the flare fat having been removed and without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat and without ears + 0,274 kg .

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Source: https://www.legislation.gov.uk/eudn/2005/1/article/1a (the official version)
Page: https://openlegislation.uk/eu-decision-2005-1/article-1a
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.